This week’s Back Roads is the work of The Land Staff Writer Laura Cole. Pizza and pasture

Since August 2015, Pleasant Grove Pizza Farm has been providing its customers with freshly made pizzas to enjoy on the establishment’s rural grounds. Located northeast of Waseca, Minn. the pizza farm is owned and operated by Bill Bartz and Emily Knudsen.

Previously row crop land, in 2014 the couple began brainstorming alternative options for the 50-acre plot. Knudsen has past experience as a banquet manager, and suggested the idea of the pizza farm. Bartz wasn’t immediately sold, but after the couple visited AtoZ Produce and Bakery’s pizza farm in Stockholm, Wis., Bartz, a former carpenter, began to envision how things could look on their property. Work began clearing brush and spreading grass seed, and they spent that winter learning all things pizza.

The barn serves as a place to view the menu and order, and there is also a limited bar. Outside, there is an expansive area for dining. Guests provide their own seating, such as blankets or lawn chairs, as well as any desired dinnerware. Drinks and side dishes are allowed to be brought in as an accompaniment to the pizza, and guests provide their own clean-up upon departure (bring a garbage bag). Bartz also recommends a sun canopy for shade.

Visitors can enjoy watching the farm’s two Boer goats, a llama and a Huacaya alpaca graze contentedly in a fenced area nearby. There is live music on most Thursdays and Sundays, as well as a selection of outdoor games and trails to meander through at guests’ leisure. (No pets are allowed at the pizza farm.)

There are two garden plots on site that Bartz said source 20 to 30 percent of the menu when ready for harvest. Arugula, tomatoes, onions, garlic, mint, and a variety of peppers are just some of the produce grown and utilized. “Basil is the most important crop that we grow,” Bartz stated, as the herb is used in their pesto, as well as a pizza topper. They also purchase proteins from local farmers.

A clanging dinner bell indicates when the next order is up, and the order number is viewable at the window. The menu’s offerings range from the classics of “Chuck” (pepperoni) and “Susie” (sausage) to pizzas with more novel ingredient combinations such as “Buster” (mushroom and sage olive oil, sausage, fresh basil, mushrooms, caramelized onions, and fresh mozzarella) and “Sweet Georgia Pie,” named for one of the resident goats, which is made with garlic-infused olive oil, prosciutto, goat cheese, fresh arugula, and honey.

Bartz describes him and his wife as foodies with a love for flavor. They each have their own strengths they bring to their business. Bartz thrives in overseeing the basics of the operation, and also ensuring a quality dough.

“The flair is her,” he said of Knudsen’s knack for creativity and developing flavor combinations.

Besides their standard menu, each week a feature pizza is offered. Recent innovations have been “Fajita Philly” and “Peary Springy.”

The couple often ends their nights overlooking their garden to converse and plan. “We create based on what’s happening here,” Bartz shared.

Pleasant Grove Pizza Farm is located at 41142 160th St., Waseca, Minn. Additional information such as hours, their mobile unit, and delivery service to Half Pint Brewing Company can be viewed at their website, pleasantgrovepizzafarm.com.